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big girl chocolate chip cookies

biggirls

There are some things in the world of cooking that are like money in the bank or resemble beautiful gold treasure. Things like having a really well-stocked pantry and freezer. You know what I’m talking about; when you want to make a recipe that calls for chili paste or tamarind or cake flour… there is no getting in the car and going to the market for you, just open a cupboard and there it is – smiling back at you! Pure Jubilation! Hugs, high-fives, and kisses for everyone in the house!

Or how about when your spouse comes home and tells you that last week he/she signed up to bring two dozen homemade cookies to the office potluck, by the way, the potluck – well it is tomorrow!  Sure, as you walk towards that  pillow that is calling your name, you could say, “Darling, how absolutely fabulous! Now you have fun making those cookies tonight, sweetie, I’m off to bed.”  That method doesn’t work when the entire office knows you cook for a living.  Edible, in fact delectable, cookies are anticipated and expected! So that gold treasure in this case is “slice and bake” cookies that you have in your well-stocked freezer. Even your older kids (when they casually mention that they need fresh-baked cookies for the school carnival, that is (wait for it…) of course, in the morning.) could do the slicing and baking without you anywhere to be found.  Your home is instantly filled with Joy, Peace, and Happiness for all!

chipsand espresso

The espresso powder can be found at an Italian deli or ordered online, and I found the cappuccino chips at Trader Joe’s.  This recipe makes three logs of dough. I generally refrigerate all three for the 8 hours, then slice and bake one log. I double wrap and freeze the other two logs for up to 1 month. The frozen dough does not need to be defrosted before baking – just slice the logs and bake about 1 minute longer. Or the logs may be thawed in the refrigerator, if that works into your schedule better. After all it’s all about you – as it should be!!! Oh, and these are going in the “Easy-Breezy” category on the recipe index too, because they are just a more adult version (hence the “big girl” reference) of good old Toll House cookies and nothing is easier or breezier than slice and bake!

Chocolate and Coffee Chip Cookies

2 1/3 cups all-purpose flour
1 cup cake flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
2 1/2 sticks (1 1/4 cup) unsalted butter, room temperature
1 1/4 cups brown sugar, packed
1 cup sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet or bittersweet chocolate chips
1 cup coffee, mocha, or cappuccino chips

In a large bowl; whisk together both flours, cocoa powder, baking powder, salt, and baking soda and then set aside.

In the bowl of a large standing mixer; cream together butter, sugar, brown sugar, espresso powder and vanilla extract until very light and fluffy, about 5 minutes.

Add the eggs one at a time, beating well after each addition. Gradually mix in flour mixture, until just combined. (Do not overmix, it is better to still see a little bit of flour and mix it in when adding the chips.) Using a large rubber spatula, stir in chocolate and coffee chips.

see the flour still on the side of bowl and on the dough - this is good!

see the flour still on the side of bowl and on the dough - this is good!

Divide the dough into three equal portions. Form each portion into a 2-inch-diameter log (about 11 to 12-inches long) on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 8 hours to firm up or up to 3 days ahead.

measure

Preheat oven to 350 degrees. Line two cookie sheets with either silpat mats or parchment paper.

Slice the cold dough into 1/2-inch rounds (be sure they are all as close as possible to being the same thickness, so they bake evenly) and place on the prepared baking sheets, about 2 inches apart.

sliced and ready for the oven

sliced and ready for the oven

Bake for about 12 minutes, or until just golden brown, switching the positions of the cookie sheets after the first 6 minutes, so the cookies bake evenly. Remove from oven, and allow to cool on the cookie sheets for 1 or 2 minutes before moving cookies to racks to cool completely.

Makes 6 dozen cookies
Each log makes about 2  dozen


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